Cheesy Eggplant Wrap Recipe

Ingredients

( for 4 people )

2 eggplants
250 gr İçim Cream Cheese
2 tbsp chopped parsley
1 teaspoon chili flakes
2 cloves of garlic, crushed
1 tablespoon olive oil

Preparation

Soak the eggplants in salted water for 1-2 minutes. Peel them and cut them lengthwise into thin slices. Arrange the eggplants on a baking tray lined with baking paper. Drizzle with olive oil. Bake at 180°C for 8-10 minutes.

In a bowl, put the parsley, chili peppers and garlic in İçim Cream Cheese and whisk well. Divide this mixture into the eggplants that come out of the oven and wrap them tightly.